Herbed Ricotta and Poached Egg Tartine
Difficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
5
minutesTotal time
10
minutesTartine sounds fancy but it simply means open-faced sandwich. Use a good quality rustic style bread for the best flavour and crunchiness for this recipe.
Ingredients
- Herbed Ricotta
1/2 cup ricotta
1 tbsp each finely chopped fresh parsley, basil and chives
1 clove garlic, minced
1/4 tsp each salt and pepper
- Tartine
2 tsp white vinegar
4 eggs
4 slices rustic style bread ie French or Italian, sliced about 1 cm thick, toasted
1 ripe avocado, peeled, pitted and sliced
8 cherry tomatoes, quartered
4 tsp extra-virgin olive oil
1/4 tsp flaked sea salt
Directions
- Herbed Ricotta
- In a small bowl stir together the ricotta, parsley, basil, chives, garlic, salt and pepper. Set aside.
- Tartine
- Fill a saucepan with water and heat to a gentle simmer. Stir in vinegar. Break cold egg into small dish or saucer; holding dish just above simmering water, gently slip into water. Repeat with remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, about 3 to 5 minutes.
- Remove eggs with slotted spoon. Drain well on a paper towel.
- Meanwhile, spread the Herbed Ricotta over the toasted bread. Top with avocado and tomatoes. Arrange poached eggs over top. Drizzle with a little olive oil and sprinkle with sea salt.
Notes
- Substitute your favourite herbs in the ricotta; try tarragon, coriander or fresh mint.
- If desired, substitute fried eggs for the poached eggs.
- CREDITS: Recipe and Image courtesy of Egg Farmers of Canada.